Through her passion for writing and coaching, Rachael shares her experience and support in the journey of loving an addict.
More Cucumbers Than You Need?
It's wonderful when a carefully tended garden produces lots of good, fresh, healthy food.
But sometimes, you can end up with more produce than you know what to do with and try as you might to give some away, you still have excess stock on your hands.
Cucumbers are one of those vegetables that don't have a recipe book full of uses. Apart from the usual salad recipes and perhaps cucumber and mint dip, there isn't a plethora of Cucumber based recipes that will use up a decent summers crop.
So preserving is the next plan.
Cucumbers can't be frozen due to their high water content and dried Cucumber probably isn't the most appetizing food but you can preserve them as a relish.
Creating a relish means you can enjoy the fresh taste of Cucumber all year round and this is the best Cucumber Relish you'll taste!
Cucumber Relish Recipe
- 2kg Cucumbers peeled and diced
(you can cut your Cucumber as small as you like but we like ours chunky so it still feels like eating Cucumber)
- 1/4 Cup Salt
- 1 Red Pepper diced
- 1 Green Pepper diced
- 1 large Red Onion (or 2 small)
- 15 grams Mustard Seeds
- 350grams Sugar
- 430ml White Vinegar
How To Make The Relish
Optional ingredients: chili flakes, cayenne pepper, turmeric, wholegrain mustard
Peel and dice Cucumber and put in a bowl with the salt. Stir and then leave for 3-4 hours.
Drain the liquid off then put Cucumbers and all other ingredients into a large pan.
Stir over a low heat until the sugar is dissolved.
Bring to the boil and boil for 30-40 minutes until Cucumber is cooked and mixture had thickened.
Spoon into hot, sterilised jars and seal.
Store in a cool, dark spot for up to 1 year.